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Potato, Leek and Onion Soup
Another hearty Scottish soup
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, peeled and sliced
, chopped finely
fluid ounces low-fat chicken broth
tablespoons table cream
teaspoons fresh snipped
(or chopped parsley)
Trim off tops and roots of leeks, discard tough outer layer.
Split lengthways and chop finely, wash and drain.
In a large saucepan, gently melt the butter; add the leeks, potatoes and onion.
Stir to coat the veggies well in the butter.
Season with salt and pepper.
Cover pan and let vegetables sweat over very low heat for about 15 minutes or so.
Then add the chicken stock and milk, bring to simmer and leave simmering gently for further 20 minutes or until veggies are soft.
Then either liquidize or puree in a food processor or blender.
Return to pan and reheat gently, check seasoning as required.
Stir in chives (or parsley).
Add a swirl of cream just before serving.
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